Chinese Restaurant Beef Always So Tender? Here’s the Secret recipe

                       Chinese Restaurant Beef

Ever wondered why Chinese restaurant beef is always melt-in-your-mouth tender? The secret lies in a simple yet effective technique called velveting. To achieve this, thinly slice the beef against the grain for maximum tenderness.

 Then marinate it with soy sauce, a splash of rice wine, cornstarch, and a little oil. Some chefs even add a pinch of baking soda for extra softness.

After marinating for 20–30 minutes, the beef is briefly blanched in hot oil or water before stir-frying. This seals in the juices and keeps the texture silky. Finally, it’s quickly stir-fried over high heat with your favorite sauces and vegetables, ensuring the meat stays tender and juicy without overcooking.

This simple process transforms even inexpensive cuts into restaurant-quality beef. Master this method at home, and your stir-fries will rival your favorite takeout!